INGREDIENTS
• 2 tablespoons low-sodium soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons scallions, green parts only, minced
• 7 oz. firm tofu, cut into 1/4 inch slices
• 1/2 teaspoon olive oil
• 1/2 cucumber, julienned
• 1/2 red bell pepper, julienned
• 1 medium carrot, grated
• 1/4 avocado, thinly sliced
• 18-20 fresh mint leaves
• 10-12 cilantro sprigs, cut at the stems
• 1/2 cup sprouts (e.g. alfalfa sprouts)
• 6 dried rice paper sheets